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Mint Oreo Ice Cream Dessert is a dreamy layered frozen dessert perfect for birthday, summer gatherings, and even holidays! With an Oreo crust, mint ice cream, a layer of fudge, whipped cream and mint candy garnishes, it’s a make-ahead dessert everyone loves!
The combination of mint and Oreos is such an underrated combo! It’s one of my favorites when I’m ordering a blizzard (or cyclone, tornado, or whatever other storm we’re calling them these days!).
The cool mint with the crunchy chocolate pieces is simply the best, which is why I decided to create an ice cream dessert I could share with the whole family! I especially love that I can make it ahead of time so I can focus on family time instead of worrying about dessert!
Just 6 Ingredients Needed!
- Oreos – You can use regular Oreos or the Mint Oreos for a little extra punch of mint!
- Butter – Salted or unsalted is fine; just needed to bind those cookies together in the crust!
- Mint Chip Ice Cream – aka Mint Chocolate Chip; you’ll need 3 quarts total (I typically grab two of the 1.5 quart containers).
- Fudge Topping – The jarred stuff typically found near the ice cream section (sometime on an end cap at the grocery store).
- Whipped Topping – aka Cool Whip! Just make sure it’s thawed so you can spread it over the ice cream dessert.
- Andes Mints – This is optional I suppose….but highly recommended! It’s a fun way to top the dessert and it screams MINT! You can chop up the candies or use the bag of Andes Mint Baking Chips.
How To Make Mint Chocolate Ice Cream Dessert
Start by making the Oreo crust. You can use an off-brand chocolate sandwich cookie as well, but to me, Oreos are always going to be my pick!
Add the cookies to a food processor and crush them into small crumbs. Reserve about 2 tablespoons of the crumbs for the garnish on top and add butter to the rest. Pulse with the butter until well-distributed.
Press the crust into a 9×13-inch pan then spread 1.5 quarts of the ice cream on top. I like to scoop the ice cream onto the crust and then spread it with a rubber or offset spatula.
Warm the fudge just enough so you can drizzle it overtop (you don’t want it super hot) and top the ice cream with it. Keep just a little bit of fudge in the jar for the garnish.
Scoop the remaining ice cream over the fudge. It’ll get soft and that’s totally fine – we’ll freeze it shortly. Spread it carefully to an even layer then cover with foil and freeze. I recommend freezing for at least 6 hours in a deep freeze or overnight.
Once completely frozen, spread the whipped topping over the dessert. Garnish with the remaining fudge sauce, crushed Oreo cookies, and chopped Andes mints.
Serve right away or freeze until ready to serve!
If you love Andes Mints, be sure to give my popular Andes Mint Chocolate Cookies a try, too!!
Pro Tip!
Remove the dessert at least 10-15 minutes before slicing to soften the ice cream and make it easier to cut!
Smaller Crowd? Make a Half Batch!
Halving this recipe is quite simple and a great idea if you have a small crowd. Use half a package of Oreos, one 1.5 quart container of ice cream, and just half a container of fudge and whipped topping. Make it in an 8×8 or 9×9-inch square pan or in a round cheesecake pan.
Make it an Easy Gluten Free Frozen Dessert!
You can very easily turn this in to a gluten-free dessert by using GF Oreos (in the white package) in place of the regular ones. Everything else should be gluten free, but as always, be sure to check the packaging to double-check!
Other Desserts You’ll Love Too!
- Mint Chocolate Cupcakes
- Oreo Ice Cream Cake
- Cookie Dough Ice Cream Dessert
- Brownie Ice Cream Sandwiches
- Turtle Ice Cream Dessert
- Ice Cream Cake Roll
Mint Oreo Ice Cream Dessert
Equipment
- 1 9×13-inch pan
Ingredients
- 1 13.29-ounce package Oreo cookies about 45 cookies
- 1/4 cup butter melted
- 3 quarts mint chip ice cream softened
- 1 12-ounce jar hot fudge topping divided
- 1 8-ounce tub whipped topping thawed
- 1/3 cup chopped Andes mints
Instructions
- Crush all of the cookies in a food processor.*1 13.29-ounce package Oreo cookies
- Reserve 2 tablespoons of the crumbs and set aside.
- Add the melted butter to the remainder of the crumbs and pulse to combine.1/4 cup butter
- Press into the bottom of the 9×13-inch pan.
- Scoop about half of the ice cream over the crust and smooth to an even layer.3 quarts mint chip ice cream
- Spread most of the hot fudge over the ice cream (save a couple tablespoons for garnishing the top).1 12-ounce jar hot fudge topping
- Top with the remaining ice cream and smooth out the top.
- Cover with foil and freeze for 6 hours or overnight.
- Spread the whipped topping over the ice cream and garnish with the remaining fudge, crushed Oreos, and chopped Andes mints.1 8-ounce tub whipped topping, 1/3 cup chopped Andes mints
- Enjoy right away or return to the freeze until ready to serve.
